Roasted Trout with Cassava Root Crisps and Herb Butter

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss cassava batons with 2 tablespoons olive oil, 0.5 teaspoon salt, and smoked paprika on a baking sheet.

   Tip: Soak cassava in water for 10 minutes before cutting to prevent browning and ensure even cooking.

2. 2

   Roast cassava for 25-30 minutes, stirring halfway through, until golden and crispy on the edges.

   Tip: Cassava should be tender inside with crispy exteriors for the best texture contrast.

3. 3

   While cassava roasts, pat trout fillets dry with paper towels and season both sides generously with salt and pepper.

   Tip: Dry fish ensures better browning and prevents steaming during cooking.

4. 4

   Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.

   Tip: Use a cast iron or stainless steel skillet for optimal crust development on the trout skin.

5. 5

   Place trout skin-side down in the hot pan and sear for 4-5 minutes without moving, until skin is crispy and golden.

   Tip: Resist the urge to move the fish; let it sit undisturbed for crispier skin.

6. 6

   Gently flip fillets and add 1.5 tablespoons butter, minced garlic, rosemary, thyme, and sliced shallot to the pan. Cook 2-3 minutes more.

   Tip: The residual heat will gently cook the flesh while the herbs infuse the butter.

7. 7

   Squeeze lemon juice over the trout and baste fillets with the herb butter 2-3 times during cooking until flesh is opaque.

   Tip: Basting adds moisture and ensures even cooking of the delicate flesh.

8. 8

   Remove trout from heat and stir in remaining butter and lemon zest. Transfer fillets to serving plates and arrange cassava crisps alongside.

   Tip: Mount the remaining butter into the sauce for a silky, luxurious finish.

9. 9

   Spoon herb butter sauce over the trout and cassava, garnish with fresh herb sprigs, and serve immediately.

   Tip: Serve with a crisp white wine like Sauvignon Blanc to complement the delicate fish.